Delicious Quiche Lorraine Recipe

A flaky, buttery crust filled with bacon, onions, eggs, heavy cream, and cheese, this classic Quiche Lorraine recipe is perfect for any occasion. It’s extremely easy to make and is always a crowd-pleaser. Perfect for any meal of the day but especially brunch, you’ll fall in love after your first bite.
RECIPE: preppykitchen.com/quiche-lorraine/
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[@ronalddevine9587]

Quiche Lorraine is heavenly. This recipe is AWESOME. I'm 75, and grew up hearing tinfoil, and icebox!!!! Your mom is lovely. Quite a treasure. Enjoy

[@ronalddevine9587]

@@rrialb9371 Times were simpler. I was born in 47, and well remember the Good Humor truck on summer evenings. I don't recall a breadman, but we had a soda man about once every two weeks, and a guy would come around selling doughnuts out of the trunk of a light blue Dodge sedan.

[@vegasbrit9440]

I grew up in England 🏴󠁧󠁢󠁥󠁮󠁧󠁿 where it was always called tin foil, or as we also say aluminium!

[@maranda5829]

@ronald I wish we could bring back many if those culture things. In Mexico we have several vendors go through town in the evening and it helps build memories. For example, the panadero (breadman) to enjoy tea with the uncles and aunts in the street, or the tamalero (tamales salesperson) to have as late night snack.

[@rtflone]

73.5 and same here tho I don't recall seeing tin foil only aluminum. It's 9:30 am Sunday morning and omg, I would dearly love a big ol' wedge of that quiche right about now...

[@br6480]

⁠​⁠@@vegasbrit9440I’m Canadian and we call it tin foil and my Scottish grandmother would call it aluminium.

[@PaulaMion]

Can't wait to try this! When making quiche lately, I accidentally completely baked my crust because the timer was not set properly. I found it was one of the best accidents I've made. My daughter has a culinary and baking degree from the CIA in New York. When she ate my quiche that I had accidentally fully baked before filling it, she was shocked at how good it was. She said... Why didn't they do this at school, it is so much better! I took that as a wonderful comment and always now bake my crust completely now before filling it. There is never an issue of it being over done either.

[@jdmxxx38]

Your videos are pleasant culinary trips wrapped in ample technical material to provide a very smooth rewarding learning experience. Thanks for you efforts.

[@georgzimmermann1069]

So very nice, showing even mistakes, amazing good!

[@SeaTurtle515]

I love all your recipes and helpful advice. Your kitchen is divine!

[@debbielenoir5472]

The best thing about watching your videos is seeing you make mistakes and correcting them with a sense of humor.

[@sallyalter6003]

I just love Quiche Lorraine. Have made it all different ways. Your mum is adorable and love her hair.

[@josephcollins6033]

That is the most beautiful crust I have EVER seen!!!

[@lindacope7344]

Even if I don't make the recipe, your presentation makes me feel better about everything. I'm making my grocery list now, and explaining to my husband why he needs to get a bag of dried beans.

[@carlacallers417]

Sorry to much talking for just make a Kish 😮

[@elenapalacios6853]

Same here, though my husband just couldn't grasp the dried bean situation :)

[@Elizabeth-py2xl]

Geez, you just solved all the problems with pie crust over the years. You’re an angel! Thanks♥️

[@jcbaily5559]

It is so nice when your Mom comes on to share her experiences. Thanks. Take care and stay safe!

[@unowen7591]

I just made this, and I have to say... This turned out absolutely incredible. Where I live there isn't any good quiche lorraines here, and when I do find one it's usually very poor quality and expensive. Had a strong craving so decided to try this. This was so fresh, the blind baked crust turned out perfectly, everything so good. I'm so happy right now I feel like crying. Definitely going to make it again.

[@carlameyer96]

I love adding mushrooms and chopped spinach and sometimes diced ham or breakfast sausage. I make them in a muffin tin and put them in the fridge and grab for breakfast though out the week. Quick and easy.

[@littlecomptonlavender4126]

I love, love,love your recipes and your explanations. They are my “go to”. You are very inspirational…and I’m old enough to be your mother.

[@creativitybycarilyn6634]

I made this quiche for dinner and it was sssooo delicious. I used rice for my pie weight inside parchment paper because that's what I had on hand. I cooked it for 20 minutes then took the pie weight out and it needed another 10 min of prebake. I used half Swiss cheese and half Gruyere and I added a layer of spinach. I did not put sugar on my crust. I will make it again for sure. TFS

[@rebeccafoo]

Your mom is so young and pretty ! Thanks for sharing your Quiche Lorraine Recipe. I am 73 and staying in Malaysia. I only know for Quiche through local TV cooking program 20 years ago. A German lady taught us to make Leek Quiche, almost the same as yours with leek and onion, bacon added. But hers is a tall Quiche, around 3 inches tall, when I saw the Quiche selling in Paris, when I visited my daughter, I was shocked as it was like a pie !

[@premsiripupipat5381]

Thanks for this quiche recipe, John. My youngest went to France as an exchange student for a year about 4 years ago and she loves Quiche Lorraine. You gave us some tips about pie crust that I never knew. I’ll give a try.

[@sparksoflight5022]

Today I didn't manage to bake a Quiche for my friend 's sommer party, I guess it happened just because if the lack of motivation... Instead of the Quiche I brought planty of grapes... buuuut after this video I will definitely bake a Quiche tomorrow for my family:) the demonstration is just perfect, thanks John for your artful presentation and charisma. Greetings from Germany:)

[@sahej6939]

Ok no one wants grapes 🍇 when u promised a quiche

[@lynnpetti3817]

Oh my, I made this today, took some time. It was delicious. The crust, though a pain……, was the best I’ve ever had. Thank you. I will do it again..

[@alandraa5646]

amazing and can't wait to try! Have you ever considered doing a "behind the scenes" video of how you create your shows, who is filming and what a day in the life looks like? I think that would be so interesting! I have learned so much from you over the years and I use so many of your recipes! thank you!

[@alandraa5646]

@@rrialb9371 oh wow that's great there is interest with others too! Maybe John will do something fun for us! However I agree so much talent and amazing content as is :)

[@asmaa_vlog_85]

The amount of work u are putting in these videos is sooo appreciated . Love you and thanks a lot You are the favorite person always and forever and dearest to heart🍡🍓🍧🎉🥰🥰💖♥️❤️❤️🌙🫂💖

[@santokki.007]

What a sweet and loving and beautiful mom!!! 🥰

[@m.ghaoui5777]

oignon. parsley. broccoli. mint. cheese. eggs & olive oil. very delicious & yummy. of course salt. pepper & some chill sauce.

[@trishhinkle7076]

This quiche looks lovely and I’m sure it’s delish! I love to watch you cook. You’re a class act!😆

[@gailjordan9250]

So many pie crust tips I wish I had known years ago. The quiche filling sounds delicious, too.

[@natalijaparadiso7566]

Love to see the two of you ,would love to see your mom in a cooking vlog again ❤️ another wonderful easy recipe

[@juliajenkins104]

THANK YOU JOHN‼️. We love your quiche recipes❤

[@stacycardinale8081]

John that looks amazing! Your mom is so adorable!

[@delilahboa]

I learn so much from you, thanks John! Love to mom, great to see her again…..this Quiche looks stunning, can’t wait to make it x🇬🇧💕x

[@boredweegie553]

I've been making quiches for years and so has my mum we have never blind baked.. doesn't do anything .we use pre made shortcrust pastry.. full it with your mixture, bake it . always perfect

[@crivensro]

Your Quiche recipe is lovely 🙂! Lorraine was German last time from 1940 to 1944 and before that from 1870 to 1918......It became part of France in 1766. Before that it was independant, also in the middle ages........It has had a very eventful history for many centuries, torn between France, and Germany/the Holy Empire. Nice greetings from Europe!

[@sahej6939]

Wow!

[@debbiepowers4743]

John, thanks to you and your tutorials, making pie dough is now one of my favorite things. I used to dread it and avoid at all costs. Thanks so much!

[@thirdstonefromthesun485]

Spinach taste delicious in a Quiche Lorraine pie. 😋 Thanks for the wonderful tutorial.

[@adriennemcmillan9637]

So nice to see his mom again! I love her hair!! 💜

[@josephcollins6033]

I like you and your manner; you're a good teacher. I also like things that are "rock hard" so I will be sure to freeze the dough first. Thanks!

[@shawnshine7703]

what a way to level up ordinary quiche 🤤🤤 thanks john!

[@asugarholicslife]

That pie crust looks amazing! Quiche always reminds me of my mom so ill have to give this a try

[@angelam3517]

I made this for a friend's birthday lunch and received rave reviews! Great plan to prebake the crust, and cook the bacon and onions the previous day.

[@AvaWhite-wi6ou]

I make my dream quiche because of you Thank you so much John🎉🎉🎉🎉🎉🎉❤❤❤❤❤❤❤

[@gehrig398]

Made it today came out amazing and easy to make. Thanks

[@familyc3026]

It definitely looks scrumptious. If I wanted to add tomato in the recipe, what type of tomato would be the best choice?what is the maximum amount could be added to it? Thanks for the great recipe.

[@kathyabel5338]

What a beautiful quiche. And your mom is very pretty too. You're very blessed.

[@diamondonpurpose9145]

I absolutely love quiche. Yours Looks so delicious with that beautiful crust!!! 😋 It was nice to see your mom!

[@julietteextraterrestrialsi1604]

Wow, your Mom is very elegant & still Mommy. 👍 What a sweetheart. And this Quiche Lorraine looks so yummy. Although I don’t eat pork I might make an exception if it was homemade. Thank You for all the terrific recipes, I have learned so much. Plus I Love getting to meet your family 😻💕 Juliette

[@wendymarie7151]

John, this looks so delicious!! I love making Quiche Lorraine. I have to admit, I always use frozen pie crusts, but they do work well. I'm definitely going to try your recipe. Thanks John! Happy Saturday 😁

[@juan7836]

Heart-felt recipes, I love them 🤗🤗🤗

[@ginabarbee1404]

You are a delight to watch . Your quiche looks amazing . Your mom is very sweet . I bet this recipe is delicious . I'm going to see about your crust recipe . Thanks for this .

[@juliedufour2230]

I'm from Lorraine, and really you are doing such an elevated version of Quiche Lorraine it's killing me xD Here it's the typical meal when...well you want to do something quick & easy! But you're right, the most important thing is to eat it with a salad 👌

[@golooraam9602]

I’m literally baking this right now - thank you !

[@daphnecastillo7785]

Really need this recipe for my school, good thing you uploaded it right on time! Thanks John!

[@tomdececco2806]

Thanks John - used your pie dough recipe a few times and it is amazing - this looks delicious

[@victoriashelton1466]

I love the mini history lessons ❤ thanks 😃

[@Margo5050]

Good job, Mom. Your son is adorable. I love his videos.

[@honeyhani]

Thank you for sharing your recipe! Greeting from Korea🇰🇷😁

[@Sueloon]

I love the stove especially the knobs so cool

[@anitas5817]

Lacanche ranges. My dream stove but out of reach for me.

[@MahdisRecipes]

‏They looks so perfect and yummy 😋 thanks for sharing friend sister 👍🏻👍🏻👍🏻 ‏Please stay connected 🙏 واقعأ خیلی عالی بود

[@christfr1961]

tried it came out perfect. love it

[@lieblingsgericht]

This is amazing, I will definitely try your recipe.👍👍👍

[@vencebuchanan]

Looks delicious John!! Never had Quiche Lorraine. Can't wait to try it out.

[@Sydney-vt4du]

Your mum looks fantastic. Your recipes😍 are ace. Love your video's

[@janicegilbert4029]

I had a quiche in a restaurant one time where the onions were sauteed with maple syrup. It was most delicious quiche I ever had

[@littlecomptonlavender4126]

And..your mother is beautiful. Congratulations to her for raising such a wonderful son.

[@pandoraeeris7860]

John's mom Lorraine seems really nice.

[@michaelhickie]

Beautiful

[@barbarapearson5896]

Her name is Rita lol!

[@officialamante]

Put a girl on

[@ModernMolliee]

This looks AMAZING! I want to make it this weekend!

[@SavoryExperimentsCooking]

That looks so perfect for Sunday brunch -- definitely going on my list!

[@reneehughes7860]

When you have the occasional snafu I relate to you better because I have them too. We all do. It actually makes me more comfortable and confident when trying one of your recipes. Thanks for keeping it real and not editing that out. Also, I've always referred to aluminum foil as tin foil and a refrigerator as an icebox or fridge. I had family in the hollars that still used an icebox because they didn't have electricity.

[@mariannebecker5132]

Hi Mom. Always a pleasure when you pop in.

[@MariaVazquez-du3st]

Good recipe...crust just right, filling yummy. New staple, thank you!

[@lilysgram5886]

Have to make this quiche. Yummy.

[@chip7486]

I'm so glad to see I'm not the only one that reuses the pie weight aluminium foil! My husband thinks I'm nuts!

[@cocinacaseraconelena]

Qué maravilla de quiché. Me encanta.😋😀🍪

[@zens0630]

oh my goodness THAT LOOKS SO GOOD definitely making it when i get the time to!

[@pjaneheil]

I love wen you keep the errors on air, BECUZ we all make these mistakes, BUT you showed us how to correct it ❤❤❤❤❤❤❤

[@Recipes999]

Awesome recipe..... looks Amazing...... Thank you so much for introducing this recipe....... Thankyou......

[@deborahojapinwa7834]

That looks so good well done John ❤❤

[@kleiderhaken27]

The way you pronounced ✨Kuchen 🇩🇪 ✨ is SO cute 🥰 - me, a german 😆

[@phoenix2.020]

Looks good John! This would make a great breakfast! 😋😊

[@rebeccalcampbell85]

Your mom is precious ❤

[@aresident7745]

good video. quiche, or as we call it, Easter Pie, is so under rated and delicious. love to use ham and bacon or even sausage for the meat. thanks for the video!

[@caroseob]

I made it recently and it was sooooo good😍 If I want to make mini ones (in muffin tin) how long I should blind bake the crust and how long I should bake the quiches?

[@hawkeye9382]

If you stab the bottom of the pie crust with a fork several times before cooking, you won't need the beans. The air can escape and not make a bubble! Learned that from my grandmother!!

[@suzyware7421]

I was wondering what that was. He never gave that instruction but clearly used it for the video. Beans?

[@junebug2195]

I love your back up and punts 😂 and no worries rewind on goofs😮, great tips👍, wonderful Quiche 🌹❤️

[@DiaDia18]

Very nice recipie John! They looks amazing! Very nice and very beautiful your mother! Have a nice day! 👍👏🍴

[@GurpreetAulakh-op6yq]

Hi there John, I love your recipes so much! But can you please add the recipe in the description.

[@judyjackson2260]

Albertsons has 2 pack premade crusts by Signature. They are great for quiche. They brown on the bottom, they don't shrink up and i love them. I love to make quiche. I make 2 quiche at once. I use 9 eggs and almost a small carton on heavy whipping cream. I love bacon, four or five kinds of cheese, zuchinni and yellow squash, i like to add shredded carrot because it looks so pretty. Of course half to one whole chopped onion (no need to cook onion). I like the Albertsons Mexican cheese and fresh grated parmesan. Frozen corn heated 6 minutes in microwave optional, as much as you like. I like Flavor-pak non GMO corn. Yes I'm a nut about adding corn to almost everything. If you have it, dried or fresh chopped leek adds a great delicious taste. Fresh ground pepper, dried chives, Lawry's coarse garlic salt with parsley to taste. My family raves about my quiche. Bake at 450 degrees the first 15 minutes. Then turn down to 325 degrees. Check at 30 minutes and then every 10 minutes. Toothpick in middle should come out clean, not wet. I always cover the otter edge of pie crust with foil to make sure it doesn't burn. If you dont like squash, you can add broccoli, cauliflour, spinach, mushrooms or any vegetable your family likes. Occasionally i make a quiche with only vegetables, no bacon but i just love the bacon. You can use fresh grated garlic if you wish instead of garlic salt. You can even use a can of drained mixed vegetables in a pinch if you have no fresh vegetables. Usually takes 45 minutes or more from start cooking time based on your oven, to cook.

[@steve-h4q]

Ÿour Mom is precious!

[@mwendejob]

It really looks delicious!

[@nighatkirecipes]

This recipe so yummy and tasty👌💯❤⚘😋

[@princeq1]

The preppy perfect kitchen-the measurements of it all 😅 ❤️

[@brianandtamiolson2330]

Yummy…… can I ask how you kept the crust from burning after the blind bake? I noticed you didn’t cover the crust when you baked it the second time. Your cookbook to ride yesterday I’m only in to the first few pages and it’s amazing. Congratulations you did an fabulous job.

[@nicolasaldape]

looks delicious, gotta try making this! classic quiche flavor! also, random video request for a cake on a brunch food video, but would love to see your spin on a sachertorte!

[@Alex_Is_Not_Here]

Bb, can you make the lemon roll cake that your mama loves? Im intricated to know the recipe 😅 Sound deliciouooos~

[@teufel6894]

Hello John!! We love your channel and recipes so much!!! They're balanced quick and savory!! Ever since we discovered your channel on christmas and we baked your angel cake the WHOLE family loved it (including us)!!!!😄You have such a good attitude and way of explaining things!!! Keep it up with this amazing chanel !! We're going to cook thi quiche right now and we are sure it'll be delicious!! Thank you so much!!!!

[@ggumdol]

A few tips. If you don't like red meat, you can replace the bacon with a smoked salmon. Secondly, it is always better to use excessive amount of nutmeg in the cream mixture, which is the essence of French quiche and tranforms the whole gastronomic experience. Thirdly, in my humble opinion, each and every quiche must have (chopped and fried) asparagus and (just chopped) broccoli in it.

[@reirei7851]

John your mother is a beauty! Is she your inspiration for cooking? I bet your kids and husband go crazy for your cooking. I would be the neighbor kid forcing my company over for dinner. 😂

[@sabrinalafargue1116]

Oh my goddddddddd!!! Looks Amazing! 🤩

[@oldskooljoe72]

Thanks for the tutorial!

[@guest3015]

If you use beans as pie weights, can you still cook the beans after? Or are they ruined?

[@mjmanso1]

Hi! In fact Kuchen (German) is pronounced "curren" (cuurren). The "ch" is pronounced as a double "r": as Koch = koch (corr); kochen (corren). Excellent video! Thank you for sharing so many delicious recipes and your knowledge too! Continued excellent work! 👍 Kisses Maria

[@anthonydolio8118]

Looks fantastic.